Welcome, fellow baking enthusiasts! Today, I’m thrilled to share with you my personal recipe for a delightful Recipe Lemon Coconut Cake.
This tropical-inspired treat is bursting with the refreshing flavors of zesty lemons and tropical coconuts.
Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is sure to impress.
So, let’s get started on this flavorful baking adventure!
How To Prepare Recipe Lemon Coconut Cake?
Preparation: 30 minutes
Baking: 25-30 minutes
Cooling: 1 hour
Total Time: 2 hours
Serves: 8-10 people
Equipment Needed:
- Mixing bowls
- Whisk or electric mixer
- 9-inch round cake pans (2)
- Parchment paper
- Cooling rack
- Offset spatula or butter knife
- Fine grater or zester
6-Speed Electric Hand Mixer
Ingredients:
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- Zest of 2 lemons
For the coconut frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (for decoration)
Directions:
Step 1: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
Step 2: In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In another bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or
Step 4: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
OXO Good Grips Etched Zester and Grater Green
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Fold in the lemon zest.
Step 6: Divide the batter equally between the prepared cake pans, spreading it evenly.
Step 7: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Step 8: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack and allow them to cool completely.
Step 9: In the meantime, prepare the coconut frosting. In a mixing bowl, cream the softened butter until smooth. Gradually add the powdered sugar, coconut milk, and vanilla extract. Beat until light and fluffy.
Step 10: Place one cake layer on a serving plate. Spread a generous amount of coconut frosting on top.
Step 11: Gently place the second cake layer on top of the frosting and press down slightly to secure it in place.
Step 12: Using an offset spatula or butter knife, frost the entire cake with the remaining coconut frosting, ensuring an even layer on the top and sides.
Step 13: Sprinkle shredded coconut generously over the frosted cake, gently pressing it onto the sides for a beautiful finish.
3-Piece Prepware Mixing Bowl Set
Nutrition Facts Of Recipe Lemon Coconut Cake
- Calories: 420
- Total Fat: 20g
- Saturated Fat: 15g
- Cholesterol: 95mg
- Sodium: 220mg
- Total Carbohydrate: 58g
- Dietary Fiber: 1g
- Sugars: 42g
- Protein: 4g
Why You’ll Love This Recipe Lemon Coconut Cake?
1. This recipe is made with whole food ingredients so you can enjoy it at a special or festive event.
2. This recipe has a nice balance of flavours and will surprise your guests.
3. The recipe can be made in just one bowl, making the preparation process very easy and quick since you don’t have to clean up multiple dishes.
4. The cake is vegan, gluten-free and sugar-free, so it is great for diabetic people or those who prefer to avoid sugar.
5. The cake has a nice texture and comes out moist. It will give you the satisfaction of eating a delicious piece of cake without feeling guilty.
Serving Suggestions
1. Serve the Lemon Coconut Cake as a refreshing dessert at summer parties or tropical-themed gatherings.
2. Pair it with a cup of hot or iced tea to complement the zesty and tropical flavors.
Can I make this cake in advance?
Absolutely! You can bake the cakes a day in advance, let them cool completely, and then store them in an airtight container at room temperature.
Prepare the frosting on the day of serving to ensure its freshness.
Can I use sweetened shredded coconut instead of unsweetened?
Yes, you can use sweetened shredded coconut if you prefer a slightly sweeter taste. Adjust the sweetness of the frosting accordingly to maintain the desired balance.
Conclusion
There you have it, my cherished recipe for a delightful Lemon Coconut Cake.
This tropical-inspired dessert is a perfect blend of tangy lemons and luscious coconuts, making it an ideal treat for any occasion.
Whether you’re celebrating or simply craving a taste of the tropics, this cake will surely satisfy your sweet tooth.
Enjoy every bite and savor the flavors of this tropical paradise. Happy baking!
